Description
A classic Roman dish made with pasta, cheese, and pepper, creating a flavorful and comforting meal.
Ingredients
- 1 pound (450g) pasta, such as Nodi Marini or spaghetti
- 3 tablespoons (42g) unsalted butter
- 1 teaspoon freshly ground black pepper
- 1 cup (100g) freshly grated Parmesan cheese, plus more for serving
- 1 cup (100g) freshly grated Pecorino Romano cheese, plus more for serving
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook for 8 minutes, or until just shy of al dente. Reserve 1½ cups of pasta water before draining the pasta.
- While the pasta is cooking, melt the butter in a large, straight-sided skillet over medium heat. Stir occasionally until the butter is fully melted and smooth.
- Add the freshly ground black pepper to the melted butter. Toast the pepper by stirring it frequently for about 1-2 minutes, until it becomes fragrant.
- Pour ½ cup of the reserved pasta water into the skillet with the butter and pepper mixture. Stir well to combine and create a cohesive sauce.
- Add the drained pasta to the skillet. Turn off the heat and toss the pasta in the butter and pepper mixture until well coated.
- Sprinkle the grated Parmesan and Pecorino Romano cheeses over the pasta. Add another ½ cup of reserved pasta water, then toss until the pasta is evenly coated and a creamy sauce forms.
- If the sauce is too thick, gradually add more reserved pasta water, stirring continuously, until you reach a light and creamy consistency.
- Serve the pasta immediately, garnished with additional grated Parmesan and Pecorino Romano cheese if desired.
Notes
Use high-quality cheese and freshly ground pepper for the best flavor. Pair with a salad or crusty bread, and a glass of white wine.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian